Hoisin Pork Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat so it is off limits on the gluten free diet.

Fortunately for us, there is a gluten free alternative called Tamari.  Since I started using it in my Asian inspired dishes, I have come to like Tamari even more than soy sauce.  Use it like regular soy sauce, as much or as little as you prefer.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe I use both Hoisin sauce and Tamari for a sweet and savory flavor profile.

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Ingredients:

  • 3/4 cup uncooked brown rice
  • 1 cup water
  • 1 cup gluten free chicken broth
  • 1/2 tsp. chive seasoning
  • 1/3 cup frozen peas, thawed
  • 1/2 cup sweet onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup mushroom, diced
  • 2 tbsp. red bell pepper, small dice
  • 1 large garlic clove, minced
  • 1/2 lb. boneless pork
  • gluten free Hoisin sauce
  • 1 egg
  • 1 tbsp. water
  • sesame oil
  • cooking spray
  • gluten free soy sauce or Tamari
  • garlic powder
  • ginger powder
  • fresh scallions or chives for garnish

Preparation:

Cook the rice according to package directions.  I did mine in a rice cooker with 1 cup gluten free chicken broth, 1 cup water and 1/2 tsp. chive seasoning.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  You should have about 2 cups of diced veggies, total.  Dice the pork and toss it with 1 tbsp. Hoisin sauce.  Sprinkle with garlic and ginger.

With the prep work done, the rest of the dish comes together quickly.  Heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add 2 tsp. sesame oil to the skillet and cook the pork.

Transfer the pork to a clean bowl and drizzle with more Hoisin sauce.  Wipe the skillet clean and cook the veggies in 2 tsp. sesame oil, about 5 minutes.  Sprinkle with garlic and ginger and drizzle with Tamari.

Add the cooked rice and egg back to the skillet with more Tamari.

Top with the pork, more Tamari and toss to heat through.

Garnish with fresh scallions or chives and plate.

I just loved this dish, all the flavors that I have been missing!

Notes ♪♫ I love San J brand Tamari and Hoisin sauce.  Both are clearly labeled gluten free and can be found in markets and online.

Originally posted 10/21/2019           Updated 12/13/2023

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Gluten Free Shrimp Scampi

Sometimes you have a meal in a restaurant, and it just sticks in your mind until you finally take the time to recreate it at home.  This is one of those meals.  I love seafood pasta and Shrimp Scampi has to be at the top of my list for all-time favorites.

Did you know this dish is super-fast and easy to prepare?  Yes, a five-star dinner that is quick enough to make on a weeknight!

Dinner for two

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Ingredients:

  • 2 garlic cloves, sliced thin
  • 1/8 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 cup (about half of a 14.5 oz. can) fire roasted diced tomatoes
  • 1/2 lb. large shrimp, peeled and deveined
  • 1/2 tsp. sea salt
  • 2 tbsp. white wine
  • 2 tsp. lemon juice
  • 2 tbsp. unsalted butter
  • 4 oz. gluten free spaghetti
  • 2 tbsp. shaved Parmigiano Reggiano
  • 1 tbsp. chopped Italian parsley

Preparation:

Heat the olive oil in a nonstick deep skillet or Sauteuse Pan.  Add the sliced garlic and red pepper flakes.  Cook for 30 seconds.

Add the tomatoes, salt, and wine.  Simmer 10 minutes.  Heat a large pot of salted water for the spaghetti and bring to a boil.  Add the spaghetti and set your timer for 1 minute less than the package directions.

When you have 8 minutes to go on the spaghetti, add the shrimp to the sauce with the lemon juice.  Cook for 3 minutes then turn to finish.

Drain the spaghetti and add it to the pan with 2 tbsp. unsalted butter.  Cook for 1 minute longer to marry the flavors.

Transfer to a serving bowl and garnish with fresh Italian parsley and shaved Parmigiano.

Notes ♪♫ I know the food police will say that combining cheese with seafood flies in the face of Italian culinary tradition.  But when I had this dish at a restaurant, it came topped with Parmesan shavings and let me tell you it was out of this world!  Use the good stuff, real Parmigiano Reggiano, shaved fresh right before serving.  I am 100% Italian and trust me, it’s wonderful.

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Gluten Free Brunswick Stew

Restaurants have long known the secret, that today’s leftovers can be reinvented into tomorrow’s soups and stews.  It eliminates waste and makes good economic sense too.  I try to follow this principle in my own kitchen by using every last bit of food so that nothing goes to waste.

Brunswick Stew was always a restaurant favorite of mine.  This thick, spicy stew is the ideal way to use up leftovers.  So, when I made pulled pork earlier this week, I put aside some of the meat to make this easy stew.  I added chicken as well, and the rest of the ingredients are pantry staples.

I’m excited to tell you that no oddball ingredients were needed to make Brunswick Stew gluten free.  Of course, when dining out always check with the kitchen to be sure it is safe to order.  At home, you know what to do.  Check labels when using canned products, condiments and seasonings.

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Ingredients:

 Preparation:

Shred 3 cups total of leftover pulled pork and/or chicken.  I used 2 cups of leftover pulled pork and 1 cup cooked chicken (meat from one leg quarter).  Look it over carefully to be sure there are no bones.  I also removed most of the visible fat.

In a 4 qt. nonstick soup pot, heat olive oil and butter until melted.  Add the diced onion and cook until translucent.

Make a space in the center of the pan and add the tomato paste.

Let it toast for a minute then add the stock, tomatoes, BBQ Sauce, brown sugar, Worcestershire sauce and seasonings.

Finally add the fire roasted corn and stir everything together.

Keep it on a low simmer until all ingredients are heated through, about 20 minutes.  Remember, most of the ingredients are already cooked, so we are warming it up and giving the flavors a chance to meld together.  Like all soups and stews, this one is even better the next day!

Notes ♪♫ As you add the ingredients be sure to taste for seasoning.  If you held back on the pepper flakes and BBQ Seasoning, you could add a bit more for those who like it spicy.  If you prefer a sweeter taste add another tsp. of brown sugar.

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Gluten Free Italian Veal Cutlets

For a special Sunday Dinner, make your family a nice platter of Italian Veal Cutlets.  This was one of my dad’s favorite meals, I especially remember how he loved to order a veal cutlet sandwich at one of the local restaurants.  So be sure to make enough for dinner and leftovers for sandwiches the next day!

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I am fortunate to live in an Italian neighborhood where we can find thin sliced veal cutlets at the market.  At today’s prices, it’s a splurge but if you are making a nice dinner for two you can get away with less than a pound.  Serve with gluten free pasta and extra marinara sauce.

Ingredients:

Preparation:

Set up 3 breading trays (or use plates), one with rice flour, one with beaten egg and one with breadcrumbs.  Preheat the oven to 350º.

Heat a large nonstick skillet with several tablespoons of olive oil.  Keep the heat on medium low.  Working quickly, dredge each piece of veal in the flour, then dip in the egg mixture.  Shake off the excess egg and dredge in the breadcrumbs.  As you finish coating each piece add it to the skillet.  Cook 2 minutes per side until nicely browned, then transfer to a baking sheet.  Continue with the remaining slices, adding more olive oil to the pan as needed.  The cutlets do not have to be cooked through at this point, they will finish in the oven.

Ladle marinara over each slice and top with grated cheese, as much as you like.

Place in the oven for 15-20 minutes, just enough to melt the cheese.

That’s it.  Not complicated at all.  Serve with a nice plate of pasta and some good gluten free bread to soak up the sauce and you’ve got a fine meal on the table in under an hour (they’ll think you’ve been cooking all day though).

Notes ♪♫ Veal cutlets need to be sliced very thin.  If you can’t get them this way at the store you will need to place the meat between 2 sheets of plastic wrap and pound to 1/4″ thickness with a meat mallet.  If veal is not in the budget, you will be happy to know you can also make this recipe with chicken.

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Easy Marinara Sauce

Why can’t restaurants make a good marinara sauce?  I’m often so disappointed when ordering a simple pasta dish.  It’s the sauce.  You know that bland watery tomato sauce straight out of the can with no seasoning?  Honestly, sometimes I want to walk into the kitchen and show them how to do it!

Well, maybe I’ll just show you, dear readers, that it’s not difficult to make a marinara sauce at home.  Do you really need certified San Marzano DOP dell’agro Sarnese Nocerino tomatoes?  Ok yes, they are out of this world good, but if you’re on a budget it is perfectly fine to start with any canned plum tomatoes or sauce, you just have to jazz it up!

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I confess, to this day I still prefer Hunts Sauce for my marinara because that’s what my mother used, and it brings back such memories of our Italian Sunday dinners growing up.  If you do decide to splurge on real Certified San Marzano tomatoes, I recommend you shop around.  I paid $6.99 a can at my grocery store but later found them online for less!

Before we get started with the recipe, I will tell you that this is not the purist version of marinara sauce.  Yes, I am 100% Italian, and I add onions (gasp) and sugar to my marinara.  It’s the way I make it, and everyone loves it.   Try it, you’ll see!  So much better than jar sauce and in case you were wondering, marinara sauce is gluten free when you make it yourself and there are no mystery ingredients!

Start with whole peeled tomatoes if you like it chunky, or plain tomato sauce if you prefer a smooth sauce with no seeds.  You can use a combination of the two.

Ingredients:

Preparation:

Add 2 tbsp. olive oil to a nonstick deep skillet or Sauteuse and heat over medium low (do not use a saucepan, you want something with a wide surface that will allow the sauce to reduce).  Add the onions and cook for several minutes, stirring frequently until they are fragrant and translucent.  Add the garlic and cook for another 30 seconds, be careful not to let it burn.

Next add the tomato paste.  Using paste gives the sauce body and makes it less watery.  Make a space in the center of the pan and drop it in, then let it toast for a minute before stirring it into the onions and garlic.

Now add the sauce and/or whole peeled tomatoes (break them up with your hands first), brown sugar, pepper, basil and oregano.  I do not add sugar to a meat sauce, but for a marinara I love just a tablespoon of sugar or brown sugar per large can of tomatoes.

Stir it up, cover and simmer on low for about 30 minutes, stirring occasionally.  A simmer mat is great for maintaining a low, gentle simmer and you don’t have to worry about burning your sauce.

When finished, remove the lid and let the sauce sit for 15 minutes.

Now that you know how to make a good marinara sauce, what restaurant favorite will you have for dinner tonight?  How about Spaghetti and Meatballs?  Chicken and shells?  With a great marinara recipe, you can recreate all those great meals right at home!

For some other great sauces, check out my Harvest Pasta Sauce, Traditional Bolognese Sauce, and Mushroom Cream Sauce!

Notes ♪♫ Fun fact, my mother would put a whole onion into her sauce, then remove it before serving “so no one would know”!  She made a huge pot of sauce every month then froze it in portions for Sunday dinner.  I still remember that big Farberware pot on the stove.  I always said my mother’s sauce was better the week after she made it, so go ahead and make a double or triple recipe to always have some on hand!  You can freeze marinara sauce for 6 months.  

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Lemon Herb Chicken Breast

Look at this beautiful platter of roasted chicken!  I definitely had big eyes when I was shopping for chicken breasts, they were much bigger than I imagined, so huge and meaty!  Enough for dinner with leftovers for sandwiches the next day.

It can be a challenge to cook chicken breast without drying it out.  That’s why bone in, skin on chicken breasts are a great choice for roasting.  The butter and herb rub gives the chicken a nice, crispy skin and helps retain moisture.  Size matters for cook time, so be sure to use a thermometer to check the internal temperature.

I used fresh herbs from my garden to make the herb butter.  The minced sage, thyme and rosemary pair so well with poultry.  If using dried herbs, reduce the quantity to 1 tbsp.

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The roasting pan you see in the pictures was my mother’s.  Never used, still in the package when I inherited it over 35 years ago, it’s still going strong.  No doubt it came from one of her beloved catalogs that were popular back in the day.  If you are looking for something similar, here’s one that you can order from Amazon.

Ingredients:

  • 1/2 sweet onion
  • 2 celery stalks
  • 2 carrots
  • 4 whole chicken breasts
  • 5 oz. butter, softened
  • 3 tbsp. olive oil
  • 2 tbsp. fresh herbs, minced (I used sage, rosemary and thyme)
  • 2 tsp. Italian seasoning (I like this one)
  • 1 lemon, sliced
  • 1 cup water
  • cooking spray

Preparation:

Preheat the oven to 350º and mist the roasting pan and rack with cooking spray.  Arrange the aromatics (onion, celery and carrots) in the bottom of the pan.  Place the rack in the pan.

Combine the softened butter, olive oil, minced herbs and Italian seasoning and mash together with a fork.  Rub the mixture over the chicken breasts and top each with a slice of lemon.  Place the chicken breasts on the rack.

Add one cup of water to the bottom of the pan and roast uncovered for 1 hour and 20 minutes or until the internal temperature reaches 170º (again, use a thermometer).

Transfer to a serving dish and serve.

Notes ♪♫ Don’t discard all those goodies in the bottom of the pan.  I like to toss it all into a pot with the chicken bones to make soup stock.  Nothing goes to waste, and you get a second meal!

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Fajitas with Spanish Rice

We had a Fajita night this week and here’s what I made.  Steak, peppers and onions cooked stovetop on the griddle with a side of Spanish Rice.  I served it all with gluten free corn tortillas, salsa and sliced fresh mango.

Fajitas are traditionally cooked and served in a cast iron pan like this one.  They make a great presentation, coming to the table with a sizzle.  But – if you don’t have one, or if like me you can’t lift cast iron pans anymore, it’s perfectly fine to use a nonstick griddle or skillet to cook this fun meal.

I mixed up my own seasoning blend for this recipe.  I always have a large collection of individual spices on hand, so I can blend together just enough for a specific meal with nothing wasted.  Another benefit is that I can adjust the flavors to my liking.  More heat?  Add more chipotle.  Don’t like cumin?  Just leave it out.  You get the idea.

Mr. Cucina LOVES bell peppers, and spicy food in general.  He gave me an A+ for this meal!  I loved the Spanish rice.  Considering I make rice several times a week, this was a nice change from my usual preparation.

4 servings

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Ingredients:

Seasoning:

  • 1 tsp. crushed chipotle chili flakes
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. red pepper flakes
  • 1/2 tsp. sea salt

Fajitas:

  • 3/4 lb. sirloin, skirt steak or flank steak, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1/2 medium sweet onion, sliced thin
  • 1/2 medium red onion, sliced thin
  • 1 lime, half juiced and half for serving
  • 2 tbsp. olive oil
  • gluten free tortillas for serving
  • salsa, for serving (this one is Mr. Cucina’s favorite)
  • fresh mango, for serving (optional, my favorite!)

Preparation:

Combine the spices and mix well.

Add the sliced peppers and onions to a medium bowl with 1 tbsp. olive oil and 1 tsp. of the spice blend.

In a separate bowl, toss the beef strips with 1 tbsp. olive oil and 1 tsp. of the spice blend.

Heat a griddle or large nonstick skillet and warm the tortillas, about 30 seconds per side.  Remove to a plate and keep warm.

Add the peppers and onions to the griddle and cook to crisp tender, stirring occasionally.

Push the veggies to the back of the griddle and add the meat.  Cook quickly about 1 minute per side.

Toss with the peppers and onions and squeeze the juice from 1/2 lime over the top.  Garnish with fresh cilantro and serve with the tortillas, lime wedges, rice and salsa.

Spanish Rice Ingredients:

  • 1/2 cup long grain white rice
  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 2 tbsp. minced bell pepper
  • 2 tbsp. tomato sauce
  • 1 cup chicken broth
  • 1 tsp. fajita seasoning (from above)

Preparation:

In a small saucepan, combine olive oil, onion and bell pepper and cook over medium low heat until the onions are translucent.  Stir in the rice, tomato sauce and chicken broth.  Cover and cook 15 minutes.  Garnish with cilantro.

Notes ♪♫ Truth be told, I was not a fan of the store-bought gluten free tortillas.  Next time I will make them myself, but that’s another blog post!  Sometimes you need a shortcut, right?  And this dinner was a success in every other way. 🙂

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Gluten Free Apple Pie

There is nothing like a homemade pie for a special occasion.  Just look at that crust!  Apple pie was the first pie that I learned to make, and it is still my favorite!

The Lazy Gastronome

 

Before my Celiac diagnosis, I used to buy the refrigerated pastry dough in the red box (remember those days?) for my pies.  Today I use this easy make ahead Gluten Free Pie Crust, and always keep it on hand in my freezer so I’m ready to make a dessert pie, meat pie or quiche.

The filling was adapted from Taste of Home, an old classic from back in the day.  I always use Honeycrisp apples for pie, they are excellent for cooking and baking.  You can use other firm apples like Braeburn, Cortland or Granny Smith.  My apples were quite large, so I only used 4 for this recipe.  For medium sized apples you will need 5-6.

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Ingredients:

  • gluten free pastry dough for double pie crust (recipe here)
  • 5-6 medium apples, peeled and diced
  • 1 tbsp. lemon juice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp. gluten free flour (I used Better Batter Original)
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 tbsp. butter
  • 1 tbsp. egg whites

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Preparation:

The first thing you’ll want to do is roll out that pie dough.  If you had it in the freezer, let it defrost in the refrigerator the day before then leave at room temperature for 20 minutes before rolling.

The easiest way to roll the dough is to lay it on a sheet of lightly floured parchment and cover with a sheet of plastic wrap.  Take your time rolling the dough, until it is large enough to fit your pie dish.  Place the rolled-out dough in the refrigerator while you make the filling.

Next, whisk together the sugars, flour, cinnamon, ginger and nutmeg in a small bowl.

Squeeze the lemon juice into a large bowl.  Peel and dice the apples and add to the bowl, tossing with the lemon juice after each addition.

Combine the sugar mixture with the apples and toss well to coat.

Now for the moment of truth.  Place one sheet of pastry dough in the pie dish.  The easiest way to do this is to remove the plastic wrap and flip the dough onto the pie dish.

Carefully peel away the parchment and ease the dough into the dish like this.

Whew, look at that it worked!  Now trim the edges and use the extra pieces to patch any cracks or holes.

Fill with the apple mixture and dot with the butter.

Use the same technique to place the top sheet of pastry dough.  Fold the edges over and crimp, it doesn’t have to be fancy.

Cut slits to allow steam to escape.  Whisk the egg white, and brush all over the top.

Place the pie on a sheet pan (in case it drips) and arrange strips of foil loosely around the edges.  Don’t press the foil into the dough (it may stick).

Bake for 25 minutes at 375º.  Use tongs to remove the foil then bake an additional 25 minutes.

Cool at least 2 hours before slicing.  It smells so good you will have a hard time waiting!

Notes ♪♫ Pie crust has always been my nemesis.  That is, until I learned to make this incredible Gluten Free Cream Cheese Pie Crust, then a whole new world of gluten free baking opened up.  Try it, I promise it is easy to prepare and rolls like a dream!

Apple Pie filling adapted from Taste of Home

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Gluten Free Baked Stuffed Shrimp

This 5-star entrée has all the makings of a romantic dinner for two.  Dine like a king and queen with this old restaurant favorite made right in your own kitchen, minus the gluten!  The addition of crab meat to the butter and cracker crumb stuffing makes it really special!  Make it tonight for your special someone!

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Dinner for two

Ingredients:

Preparation:

Preheat the oven to 400º.  Mist a baking dish with cooking spray.  Melt butter in a small saucepan and set aside.

Combine the crab meat, garlic powder, Old Bay, and cracker crumbs with 2 tbsp. of butter in a small bowl.

Rinse the shrimp under cold water and remove the shells.  Drain and pat dry.

Lay each shrimp on its side, and run a paring knife along the backside, be careful not to cut all the way through.  Open the shrimp and lay on a clean plate or cutting board.

Remove the dark vein running down the center of the shrimp.

Mound the crab stuffing onto each shrimp.

Arrange the shrimp in the baking dish and drizzle the remaining 2 tbsp. butter over the top.  Sprinkle with more Old Bay seasoning.

Bake for 15 minutes and serve.  This is a filling entrée!  Three shrimp each with a side salad and rice would make a wonderful meal.

Notes ♪♫ For a hearty dinner size portion, choose colossal shrimp (8-12 count).  I always look for sales in the frozen section and stock up when I can.  Thaw in the refrigerator and rinse under cold water to remove the shells.

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Gluten Free French Meat Pie

Over 20 years ago I clipped a recipe for French Meat Pie (Tourtière) from the local newspaper and have made it many times using a ready-made pie crust (remember those days?).  Everyone loved it!  Years went by, and like many of my old recipes, this one went by the wayside along with gluten.

I’ve had a yearning for this old favorite, and so I added it to my culinary bucket list.  Here’s what I love about this recipe…

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The filling.

The most time-consuming part of this recipe is peeling and shredding the potatoes then pressing out the excess liquid.  I took a shortcut and used frozen shredded hash browns; I always have them on hand in my freezer pantry.

The pie crust.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag, and be sure to use my code MGFC30 at checkout for 30% off your non-sale item!  Get the crust recipe here.

Ingredients:

  • 2 Gluten Free Pie Crusts
  • 12 oz. lean ground beef
  • 12 oz. ground pork
  • 3 cups (9 oz.) frozen shredded hash browns, defrosted
  • 1 cup onion, cut into 1/4″ dice
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 1/2 tsp. mustard powder
  • 1/4 tsp. thyme
  • 1/4 tsp. sage
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper (about 6 grinds)
  • 2 tbsp. water
  • 1 egg, beaten
  • 1 tsp. milk

Preparation:

Roll out the pie crusts between 2 sheets of waxed paper.

Place one crust in the pie dish.  Trim away the excess and use it to patch any holes or tears in the dough (it happens!).  Cover with plastic wrap and refrigerate.  Place the other crust, with waxed paper on a baking sheet and refrigerate while you make the filling.

Heat olive oil in a deep heavy skillet over medium low.  Add the onion and cook several minutes until translucent.  Stir in the garlic and cook 30 seconds more.

Next add the ground beef and pork to the skillet and sprinkle with seasonings.  Break up the meat with a spatula and stir frequently until all of the meat is browned.

Stir in the hash browns with 2 tbsp. water and continue cooking on low 2-3 minutes longer.  Turn off the heat and let it cool 20-30 minutes.

Preheat the oven to 375º.  Remove pie crusts from the refrigerator.  Fill the bottom crust with the meat mixture, distributing it evenly.

Top with the remaining pie crust, trim the edges and crimp.  It doesn’t have to be fancy (I’m definitely going to work on my crimping skills though)!

Use a sharp knife to cut slits in the top crust to vent steam.  Whisk the egg and milk, and brush over the top crust.

Place the pie dish on a baking sheet (in case anything spills) and bake 20 minutes on the lower rack of your oven.  After 20 minutes, move it to the middle rack and continue cooking 15 minutes longer.

Remove from the oven and let it rest 5 minutes, that is if you can wait!

This was SO good, just like the one I remember from years ago!  I promise your whole family will love it, and no one will know it’s gluten free!

Notes ♪♫ Convenience foods are great as long as you check the ingredients.  I used Ore-Ida frozen hash browns in this recipe, and they are labeled gluten free.

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